I’ve made a lot of meatballs in my day, at home for dinner, on the fly for my chef, testing out different recipes I felt might be good…trying to perfect my recipe every time. I found that I don’t like a ton of garlic. I found that I don’t like chunks of vegetables I my meatballs or 100% beef meatballs either. I found if I use too little bread crumbs the balls aren’t tender enough and if I don’t use egg they don’t keep their shape well and tend to almost disintegrate while cooking. This time, I believe I finally came up with the perfect ratios of the perfect ingredients. I had my clear head, no glass of wine at my fingertips. I began to mix and pour and measure, and I literally HATE measuring ingredients unless I’m at work. But I’m glad I did because I will definitely be using this recipe every time from now on. Here it is, my idea of the ultimate meatball.
½ lb beef
⅔ lb pork
1 lg egg
⅔ c Italian bread crumbs
1 tsp kosher salt
¼ c fresh grated parmesan
2 tbs parsley, chopped
Fresh grated parmesan and chopped parsley for garnish
Add the beef, pork, egg, breadcrumbs, salt, ¼ c parmesan and 2 tbs parsley to a mixing bowl. Use your clean hands to mix everything together. Mash the meat up really well and make sure that the breadcrumbs, cheese and parsley are evenly distributed throughout the mix. Divide the mix into 3-4 equal balls. Again, use your hands to form 3-4 large-smooth meatballs . Place on a dish and chill for 1 hour minimum.
Preheat your oven to 400°
Arrange the meatballs on a lined sheet pan. Slide into the oven and bake for 30-45 minutes. While the balls are baking, heat about 5 cups of marinara in a sauté pan over medium heat. Once the sauce is heated, add the balls. Sprinkle with some freshly grated parmesan and parsley. Serve hot with warm French bread.